Elect Brian Henry

Smith Ward

For More Information on His Platform, Issues & FAQs

Click Here

Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Barbecue Blues

There was a point this past winter when I stopped going outside except for necessities

and more wood for the wood stove and the recent spring weather sees me doing much of the same.

This extended hibernation of self has changed my eating habits as my barbecue has not been used since early January.

If your barbecue has been dormant for a while a spring tune up is in order before you fire it up again.

By simply giving your BBQ a good cleaning and inspecting all of its components you can avoid flare-ups

and any nerve wracking explosive starts

which are usually linked to the gas line being blocked.


BBQ Cooking Classes offered year round!!

BBQ Cooking Classes offered year round!!


Warning signs of a gas blockage include any of the following; the burner doesn’t light,

the burner flames are yellow or you’ve lost your eyebrows during ignition.

These problems are often caused by insects that have taken up residence in the metal

venturi tubes of the barbecue that carry the gas from the tank to the burners.

Using a venturi brush something akin to a bottle-brush you can easily clean the bugs out

of the venturi tubes along with any other accumulated debris.

Using the venturi brush proceed to clean the tube out an inch at a time using it to pull any cobwebs and

debris out of the gas line, otherwise you will compact any rubbish solidly into the line.

After the tubes are cleaned out you will need to do a soapy water test on the gas line and its connectors to ensure there are no gas leaks.

Repair or replace any defected parts that you may find immediately.

Clean all metal parts within the firebox with a metal brush to ensure that all of the burner ports are also

free of debris and blockages which a heavy duty wet/dry vacuum may assist greatly with.

Do not make any modifications to your system.

COMING SOON! Check out our line of products! The Spice Co. for all your cooking needs!

COMING SOON! Check out our line of products! The Spice Co. for all your cooking needs!




Now you will need to gently fire up your barbecue and preheat it over a low flame as you do not need to re-temper

any of its metal components which may cause it to warp or bend. Use a damp cloth and set of long handled tongs to

wipe the grilling surface clean of any excess dirt and metal brush bristles.

Now is the perfect time to start grilling steaks before the summer rush and their prices start to increase with the demands of summer.

Try brushing your meats with the following recipe for a rich smoky barbecue sauce that is slightly spicy

and sweetened with maple syrup and is a great barbecue sauce to use on whatever foods you choose to grill.


Smokey Maple BBQ Sauce


1/3 cup pure maple syrup

1 cup chilli sauce

¼ cup cider vinegar

2 tbsp. Worcestershire sauce

2 tbsp. water

2 tbsp. butter

½ tsp chipotle powder or 2 chipotle pepper in adobo, seeded



Combine all of the ingredients in a stainless steel saucepan and simmer over low heat for 5-10 minutes. Let the sauce cool down before using an immersion blender or food processor, to puree the mixture. Store sauce in a sealed container for up to 2 weeks.

Ted Reader, King of the Q originally posted this image

Ted Reader, King of the Q originally posted this image

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Comments are closed.

Chef Brian for Hire
The Spice Co.